Shanghai Style Soy Duck

• Serves: 4 people
• Prep Time: 6 hours

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Easy to prepare, but takes a couple of hours.

Ingredients/ Zutaten

• 1 duck (approx. 2 kg)
• 2 teaspoons salt
• 4 springonions tied to a knot
• 5 cm ginger sliced and smashed
• 6 star anise
• 4 cinnamon sticks
• 1 tablespoon sichuan pepper
• 100 ml rice wine (shaoxing)
• 200 ml light soy
• 100 ml dark soy sauce
• 100 g brown sugar (palm sugar)

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Directions/ Zubereitung

1. Rinse the duck, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the parson's nose. Blanch the duck in a pan of boiling water for 3 minutes, then refresh in cold water. Pat dry and rub the salt inside the cavity.
2. Place the duck breast-side up in a casserole, add the ingredients and enough water to cover. Bruing to boil and the reduce the heat. Let it simmer for about 45 minutes. Turn off the heat and let the duck cool down in the liquid for about 3-4 hours. It is possible to keept the duck in a fridge overnight.
3. Remove the duck from the liquid and drain it well.
4. Coat the duck with honey and roast for approx. 5 minutes to make it nice and crispy. Cuzt the duck into pieces.
5. The sauce can be redueced and then used for other purposes.